Classic Hummingbird Cake
Naturally sweet from bananas and pineapple, with hints of cinnamon and nutmeg, this Classic Hummingbird Cake is as sweet as spring feels.
Servings: 12 Servings
Calories: 900kcal
Ingredients
- 3 Cups All-Purpose Flour
- 1 1/4 Cups Sugar
- 1 tsp Salt
- 1 1/4 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3 lg Eggs lightly beaten
- 1 1/3 Cups Vegetable Oil
- 2 tsp Vanilla Extract
- 8 oz Canned Crushed Pineapple In juice, undrained
- 2 cups Ripe Banana mashed, about 3 medium ripe bananas
- 1 1/4 Cups Pecans chopped, plus more for garnish
Frosting
- 16 oz Cream Cheese softened (2 8 oz packages)
- 1/2 Cup Butter Unsalted
- 4 Cups Confectioner’s Sugar
- 1 oz Dried Coconut for garnish
Instructions
- Preheat oven to 350F. Grease three 8- or 9-inch round cake pans, or spray with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, salt, baking soda, cinnamon and nutmeg. Beat in eggs, vanilla and oil until blended.
- Fold in pinepple with juice, bananas and pecans until evenly distributed.
- Divide batter into pans and bake for 23-25 minutes until toothpick inserted in center comese out clean and cakes start to pull away from sides of pan. Transfer to wire racks and cool for 10 minutes, then turn cakes out to cool completely.
Frosting
- In medium mixing bowl, beat cream cheese, butter and vanilla until light and fluffy.
- Add sugar and beat until smooth.
- To frost, place one cake layer on serving plate and spread a layer of frosting on top. Set second layer on top and frost the top. Set the third layer and frost the top and sides of the cake. Garnish with pecans and coconut, if desired.